Bring 4 cups stock and 1 cup water to a boil in a
large saucepan. Reduce heat, add a 9-ounce package
of tortellini, and simmer until pasta is tender,
about 6 minutes. Stir in a 6-ounce package of baby
spinach and cook until just wilted. Season with
salt and pepper to taste. Ladle soup into 4 bowls,
and shave or grate Parmesan over top.
NUTRITION (per serving) 249 cal, 16 g pro, 36 g
carb, 4 g fiber, 5 g fat, 2.5 g sat fat, 839 mg
sodium
Originally Submitted
2/20/2013
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